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Emerilized Eggs Benedict Recipe

Emerilized Eggs Benedict

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on September 15, 2012

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    I have made this dish several times now. It is delicious. And after a few cracks at it I have got the timing down pretty good. Never a complaint when this is the breakfast. Thanks Emeril.

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  • on November 07, 2011

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    Love it!!! The best E.B, ever!!! Delicioso.

    I made it for dinner and it was a hit with the fam.

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  • on October 23, 2011

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    Emeril never disappoints...we enjoyed it so much...we could have licked the plate! Served it with mimosas. Yum!

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  • on May 10, 2010

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    Took this idea and ran with it, to the great pleasure of my extended family! To avoid the 'short order cook' issue, I grilled the steaks to barely med rare in advance and held them in the oven under foil...1/2 hr later they were still pefect to serve. Took Alton Brown's suggestion and cooked my eggs in advance also, to barely set - as they were ready put them into a shallow bowl with ice water, then an hour later slid them back into a pan of simmering water for ~30-45 seconds to reheat, and again, they were pefect. Actually did a "build your own" with the filets and crab cakes, either served over lightly toasted ciabatta, with a selection of fresh tomato, lightly sauteed spinach, avocado, then Alton Brown's easy(ier hollandaise (held in a thermos and just whisked over heat for less than a minute to perfection. Totally decadent and special - a bit of work, but most managed in advance, and everyone loved them!

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  • on February 19, 2008

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    this dish is delicious. I tried the hollandaise sauce, and it was a little too "mustard-y" to me, but it brings the dish together. The sauce isn't overpowering with the eggs, meat and muffin. I really enjoyed the mix of spices, and I will def. make again.

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  • on December 27, 2007

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    I decided to prepare Christmas brunch for the first time and this recipe couldn't have been more ideal. It was decadent, different, extra special. It was also fun, because I enlisted the help of my boyfriend. (a good thing, since I felt a little like a short order cook putting this one together, and doing it together, fyi, was a good idea We were so pleased with how it turned out! Lots of steps, but VERY worth the effort. This recipe helped make Christmas Day very special. It was my first attempt at an Emeril recipe... it will not be my last! Thanks!

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  • on March 06, 2007

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    I cant believe how wonderful this dish was! Not only was it worth the time it took to prepare, but the combination of ingreadients was perfect as usual. The Creole seasoning for the fillets is unsurpassed by anything I have ever tasted. Not surprising coming from Emeril.

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  • on November 11, 2006

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    delicious but un healthy

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  • on November 10, 2006

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    This recipe was a great change from standard style of cooking eggs. Eggs usually get so cold so fast and I really can't stomach cold eggs unless they are deviled. Some how I think they are not cooked and can lead to illness.
    Although Eggs Benedict keeps them warm and tasting great, even better with the Emerl Spices on them.

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